Name: Mushroom, walnut & tomato baked peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 tbsp sunflower oil; 175g chestnut mushroom diced; 1 garlic clove crushed; 12 semi-dried tomato pieces in oil, drained well; 50g dried white breadcrumb; 25g walnut roughly chopped; small bunch parsley leaves finely chopped; 1 tsp dried chilli flakes; 4 tsp fresh pesto; 2 small red or yellow peppers

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Mushroom, walnut & tomato baked peppers

Mushroom, walnut & tomato baked peppers

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.9 out of 5.10 ratingsRate

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Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
175g chestnut mushroom

diced
1 garlic clove

crushed
12 semi-dried tomato

pieces in oil, drained well
50g dried white breadcrumb
25g walnut

roughly chopped
small bunch parsley

leaves finely chopped
1 tsp dried chilli flakes
4 tsp fresh pesto
2 small red or yellow peppers

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Nutrition: per serving

kcal621
fat51g
saturates7g
carbs30g
sugars10g
fibre6g
protein11g
salt2.4g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
step 2

Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.

ALSO DISCOVER

MUSHROOM GUIDE

How to microwave mushrooms

Recipe from Good Food magazine, June 2012

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A star rating of 4.9 out of 5.10 ratings

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